Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice
Pan-fried tofu cubes tossed in a fragrant garlic-chili oil sauce served atop fluffy jasmine rice for a flavorful vegan meal. This asian-inspired vegan (vegan) ready in about 35 minutes pairs vegetable oil, thinly sliced garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes extra firm tofu
- 3 tbsp vegetable oil
- 4, thinly sliced garlic cloves
- 1 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 2 stalks, sliced scallions
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 1 1/4 cups water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed tofu and cook for 3-4 minutes without moving until bottoms are golden and crispy. Flip and cook another 3-4 minutes until all sides are golden. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, 4 thinly sliced garlic cloves, and 1 tsp red chili flakes. Sauté for 1 minute until fragrant but not browned.
- Step 4: Return tofu to skillet and drizzle 2 tbsp soy sauce and 1 tsp brown sugar over it. Toss gently and cook for 2 minutes until sauce thickens and coats tofu.
- Step 5: Remove from heat and sprinkle 2 sliced scallions over tofu. Serve hot over the cooked jasmine rice.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Sautéed Tofu with Garlic and Chili Oil over Jasmine Rice vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
